Florentine Eggs Benedict
Indulge in the ultimate brunch classic with a twist—Florentine Eggs Benedict! This recipe layers buttery toasted English muffins with garlicky sautéed spinach, perfectly poached eggs, and a velvety homemade hollandaise sauce infused with a hint of lemon and cayenne. The wholesome addition of fresh spinach not only boosts the flavor profile but also adds a nutritious touch to this elegant dish. With step-by-step guidance on poaching eggs and mastering the double-boiler method for hollandaise, this recipe ensures foolproof results. Garnished with a sprinkle of paprika for a pop of color, this savory delight is perfect for breakfast in bed or an upscale brunch with friends. Try this flavorful take on a classic and elevate your morning routine with Florentine Eggs Benedict!
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Recipe Information
Ingredients
- 2 pieces English muffins
- 2 cups Fresh spinach
- 3 tablespoons Butter
- 1 clove Garlic
- 4 pieces Eggs
- 1 tablespoon White vinegar
- 3 pieces Egg yolks
- 1 tablespoon Lemon juice
- 1 tablespoon Water
- 0.25 teaspoon Salt
- 1 pinch Cayenne pepper
- 1 pinch Paprika (optional)
Instructions
Split the English muffins in half and toast them until golden brown. Set aside.
Melt 1 tablespoon of butter in a skillet over medium heat. Add the minced garlic clove and cook for 30 seconds, until fragrant.
Add the spinach to the skillet. Sauté until wilted, about 2-3 minutes. Season with a pinch of salt and set aside.
Fill a medium saucepan with water and bring it to a gentle simmer. Add the white vinegar to the water.
Crack each egg into a small bowl or ramekin. Gently slide each egg into the simmering water, one at a time. Poach for 3-4 minutes for a runny yolk, or 5-6 minutes for a firmer yolk. Remove the eggs with a slotted spoon and set aside on a plate lined with a paper towel.
To make the hollandaise sauce, melt 2 tablespoons of butter in a small saucepan and set aside.
In a heatproof bowl, whisk together the egg yolks, lemon juice, water, and salt.
Place the bowl over a saucepan of simmering water (double boiler method), ensuring the bowl does not touch the water. Whisk continuously until the mixture thickens slightly and becomes pale, about 2-3 minutes.
Remove the bowl from heat and slowly drizzle in the melted butter while whisking constantly. Stir in a pinch of cayenne pepper. Adjust seasoning to taste.
To assemble, place a portion of sautéed spinach on top of each toasted English muffin half. Top with a poached egg and generously spoon hollandaise sauce over the egg. Sprinkle with a pinch of paprika if desired.
Serve immediately and enjoy your Florentine Eggs Benedict!
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 694 mg | 231% | |
| Sodium | 893 mg | 39% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.8 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 148 mg | 11% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 191 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
